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Sweet Horseradish Glazed Ribs

If you like to prep ahead of camping, roast these ribs, wrap them and finish with a sweet, savory sauce at your campfire or grill. —Ralph Jones, San Diego, California
  • Total Time
    Prep: 10 min. + chilling Cook: 2-1/4 hours
  • Makes
    8 servings


  • 3 racks pork baby back ribs (about 8 pounds)
  • 1-1/2 teaspoons salt, divided
  • 1-1/2 teaspoons coarsely ground pepper, divided
  • 2 bottles (12 ounces each) beer or 3 cups unsweetened apple juice
  • 1 jar (12 ounces) apricot preserves
  • 1/4 cup prepared horseradish, drained
  • 2 tablespoons honey or maple syrup
  • 1 teaspoon liquid smoke, optional


  • Preheat oven to 325°. If necessary, remove thin membrane from ribs and discard. Sprinkle 1 teaspoon each salt and pepper over ribs. Transfer to a large shallow roasting pan, bone side down; add beer or juice. Bake, covered, until tender, 2-3 hours.
  • Meanwhile, puree preserves, horseradish, honey, remaining salt and pepper and, if desired, liquid smoke in a blender.
  • Drain ribs. Place 1 rib rack on a large piece of aluminum foil. Brush with apricot-horseradish mixture; wrap tightly. Repeat with remaining ribs. Refrigerate up to 2 days.
  • Prepare campfire or grill for medium heat. Remove ribs from foil; grill until browned, 10-15 minutes, turning occasionally.
Nutrition Facts
1 pound: 690 calories, 42g fat (15g saturated fat), 163mg cholesterol, 674mg sodium, 33g carbohydrate (23g sugars, 0 fiber), 45g protein.

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Average Rating:
  • shannondobos
    Feb 27, 2019

    I really wanted to like this, because I LOVE horseradish and ribs, but unfortunately, this just wasn't a hit in my house. I used the beer when roasting, and they smelled terrific, but something about the combo of apricot and horseradish just didn't line up for us here. I like the idea though, so maybe I should just try it with a different flavor of preserve? They were definitely tender and fall off the bone, though!

  • NH-rescue
    Jan 8, 2018

    Great glaze for ribs. I prefer using the beer over the apple juice and, of course, being in New Hampshire, used the maple syrup. Worked just fine in the oven instead of on the grill.

  • flash1948
    Sep 8, 2016

    The small amount of horseradish in the sauce made the horseradish hardly detectable in the sauce. I used 2 bottles of beer and substituted Pineapple & Mango Deluxe Preserves for the apricot preserves and St. Louis style ribs for the baby back ribs. In Step 3, I refrigerated the ribs for 2-3 hours before proceeding to Step 4 (browning on my Weber). After Step 4, I again refrigerated the ribs this time over night. The next day (Labor Day), I heated the ribs again this time using my Traeger Grill set at 225 degrees basting the ribs until they were fork tender (30-60 minutes). A Great Result. The next time however, I'll prepare the recipe increasing the amount of horseradish sauce stipulated (just a notch).

  • aug2295
    Jul 17, 2016

    Amazing! We loooove bbq ribs but I bought a large pack and needed to try something different. Two hours in the oven - I added brown sugar before baking and used the juice since I was out of beer. I didn't have liquid smoke so i added hot sauce to the sauce. Nice flavor, sweet with a bit of heat.

  • cocoachick
    Jul 17, 2016

    Oh, my goodness, these ribs are delicious! I followed the recipe (using the apple juice, honey and liquid smoke options), baking in the oven for 2 hrs then directly to the grill. I was wary that the horseradish might be too strong a flavor but the glaze had the perfect kick and is a tasty alternative to tomato -based BBQ sauces. Definitely a keeper!

  • Armstras07
    Jun 25, 2016

    I made these, defiantly wasn't expecting the great taste i got out of them, between the apricot and the horseradish it was a defiantly a flavor combination worth trying. The last 45 mins of the 2-3 hrs i turned the oven off and let them sit to go to walmart and when i came back i did 15 mins more in the oven with the glaze they came out falling off the bone and really mouth watering.

  • mzgrinder
    Jun 4, 2016

    Really good. Making ahead is a great way to have ribs when camping. Leaves more time for fishing. Quite simple to do and a really nice change from the "regular rubs" and "sauces". Did save some glaze aside and basted with it over the campfire. Yum! Will definitely do again and again.

  • Remenec
    Jun 2, 2016

    I've been looking for a new rib glaze that is different than standard barbecue sauce. This is so flavorful and delicious. I opted to used apple juice instead of beer. I'm not a camper (or griller) so I baked the ribs in the oven. During the last 20 minutes of baking I applied the glaze. So good!

  • Caoimheandme
    May 27, 2016

    These ribs are fabulous. I made them for a church dinner of about 90 people, and everyone loved them. I did add some garlic powder along with the salt and pepper before baking them. I also used apple juice for the glaze, and did not add any liquid smoke. I put them on the grill the next day, bone side down and let them heat up till hot. Before turning them over, I spread some Sweet Baby Ray's BBQ sauce on the meat side and left them on the grill just long enough for some color. So easy to make. If there was a 10 star rating, these ribs would get it.